These Caribbean chicken and sweet potato nacho recipe is such a fun and delicious dinner! This is quick enough for a weekday dinner, but would also make a really great casual dinner party menu idea.

The recipe is perfect for anyone on a Whole30, following a Paleo, gluten-free, or dairy-free program that wants to enjoy nachos, too.

The mango salsa really balances out the spicy, saucy chicken perfectly. Scoop it all up on your roasted sweet potato slice “chip” and you’ve got the perfect bite!

I hope you enjoy these healthy nachos!


Chef Kirstens signature

Caribbean chicken and sweet potato nachos with mango salsa


  • 1 lb chicken use boneless, skinless thighs or breasts; if using bone-in meat increase to 2 lb.
  • 1/2 cup Mesa de Vida Caribbean cooking sauce
  • 2 Tb water
  • Kosher/sea salt to taste
  • 4 cups roasted sweet potato slices Slice about 2 large sweet potatoes into 1/4" slices, toss with healthy oil/fat of your choice and salt to taste. Roast in a 400-degree oven for 20-25 minutes, turning half-way through, until golden brown and tender
  • 1-2 cups mango salsa store-bought, or homemade. My easy recipe is to combine 1 large, ripe mango, chopped, with 2 chopped Roma tomatoes, 2 Tb minced red onion, 1 minced clove of garlic, 2 Tb fresh minced cilantro, and a big squeeze of fresh lime juice.


  • Place the chicken, Mesa de Vida Caribbean cooking sauce, water, and salt to taste (if using) in a covered saucepan. Bring to a simmer, lower the heat and simmer over low heat, stirring occasionally.
  • Cook until the chicken is fall-apart tender, then shred with two forks. *This will depend on the cut of chicken, and whether it has bones or not. If you want to make this a quick-cook meal use boneless-skinless chicken pieces and cut into small pieces before cooking. With this method, your chicken will cook up in about 25 minutes. If you're using bone-in chicken, it could take up to an hour, hour-and-a-half for the chicken to be fall-apart tender. You could also place the chicken, sauce, and an additional 1/4 cup water into the slow cooker and cook on low for 4 hours if you'd like.
  • Layer the sweet potato slices on a platter, top with the saucy Caribbean shredded chicken and mango salsa.
  • Enjoy!

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